Hal­loween treats

The Star Malaysia - Star2 - - TASTE -

Have you got your Hal­loween recipes lined up? Here are two more blood-cur­dling recipes to add.

COOK­ING with open wounds is gen­er­ally dis­cour­aged. Then again, Hal­loween is the one time of the year no­body seems to mind a lit­tle blood on their food.

So to get rev­ellers in the mood for gore, here’s a recipe for grossly de­li­cious blood drop cook­ies. They are quick, easy and per­fectly dis­turb­ing.

Blood Drop Cook­ies

350g semi-sweet choco­late bits cup un­salted but­ter cup packed brown su­gar cup gran­u­lated su­gar 4 eggs tsp bak­ing pow­der tsp salt 1½ cups all-pur­pose flour

cup seed­less rasp­berry jam In a medium saucepan over low heat, melt the choco­late bits and but­ter, stir­ring con­stantly. Set aside.

In a large bowl, whisk to­gether the brown su­gar, gran­u­lated su­gar and eggs. Add the melted choco­late and but­ter, then stir un­til smooth. Stir in the bak­ing pow­der, salt and flour un­til com­pletely smooth.

Re­frig­er­ate un­til com­pletely chilled, about two hours.

Heat the oven to 175°C. Line 2 bak- ing sheets with parch­ment pa­per.

Scoop the dough by the ta­ble­spoon­ful out onto the pre­pared bak­ing sheets leav­ing 5cm be­tween the cook­ies for spread­ing. Gen­tly press each ball of dough with the palm of your hand to slightly flat­ten un­til about 1cm thick.

Us­ing your thumb or the han­dle of a wooden spoon, cre­ate a dim­ple in the cen­tre of each cookie. Add a tea­spoon of rasp­berry jam to the dim­ple of each cookie. Bake for 12 to 15 min­utes. Cool for 5 min­utes on the pan, then trans­fer to a rack to cool com­pletely.

Makes 3 dozen cook­ies. – AP

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